Chickpea Fajitas
Originate in: MexicanList of Ingredients:
- 1. 400g Chickpeas.
- 2. 1 tblsp Olive Oil.
- 3. pinch Paprika.
- 4. 2 small cut chunks Tomatoes.
- 5. 1 finely sliced Red Onions.
- 6. 2 tsp Red Wine Vinegar.
- 7. 1 Avocado.
- 8. Juice of 1 Lime.
- 9. Chopped Lime.
- 10. 100g Sour Cream.
- 11. 2 tsp Harissa Spice.
- 12. 4 Corn Tortillas.
- 13. to serve Coriander.
Directions:
- 1. Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil.
- 2. Drain the chickpeas, pat dry and tip onto the prepared baking tray.
- 3. Add the oil and paprika, toss to coat, then roast for 20-25 mins until browned and crisp, shaking halfway through cooking.
- 4. Meanwhile, put the tomatoes and onion in a small bowl with the vinegar and set aside to pickle.
- 5. Put the avocado in another bowl and mash with a fork, leaving some larger chunks.
- 6. Stir in the lime juice and season well.
- 7. Mix the soured cream with the harissa and set aside until ready to serve.
- 8. Heat a griddle pan until nearly smoking.
- 9. Add the tortillas , one at a time, charring each side until hot with griddle lines.
- 10. Put everything on the table and build the fajitas : spread a little of the harissa cream over the tortilla, top with roasted chickpeas, guacamole, pickled salsa and coriander, if you like.
- 11. Serve with the lime wedges for squeezing over.
